These pumpkin chocolate chip pancakes are fluffy and tasty, making breakfast feel like a fun fall treat! The sweet pumpkin pairs perfectly with soft chocolate chips.
I love how quick they are to whip up. Just mix, pour, and flip! Plus, you can feel a bit fancy enjoying chocolate for breakfast. Who doesn’t love that? 🎃🍫
Key Ingredients & Substitutions
Pumpkin Puree: Go for plain pumpkin puree to keep the flavors pure. If you can’t find it, homemade puree works well too; just roast and blend fresh pumpkin. Avoid pumpkin pie filling as it has added sugars and spices.
Chocolate Chips: Semi-sweet chocolate chips add a nice contrast to the pumpkin. If you prefer a healthier twist, try dark chocolate or even white chocolate for a different flavor. You can also use dairy-free chocolate chips if you’re vegan.
Milk: Don’t worry if you’re lactose intolerant! Use almond, soy, or oat milk instead. They all give great results in pancakes.
Flour: If you’re looking for gluten-free options, substitute with a gluten-free all-purpose flour blend. It works just as well, keeping these pancakes light and fluffy!
How Do I Prevent Pancakes from Sticking to the Pan?
To avoid sticking, a preheated non-stick skillet or griddle is key! Follow these steps to ensure success:
- Heat the pan on medium; too hot can burn the pancakes!
- Use a bit of butter or oil. Allow it to coat the pan evenly before pouring batter.
- Test the heat by dropping a small amount of batter; it should sizzle. If not, give it more time.
After cooking a few pancakes, you may need to add more butter or oil, especially if you notice sticking. Enjoy those delicious, fluffy pancakes! 🥞
How to Make Pumpkin Chocolate Chip Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, plus more for topping
- Butter or oil for cooking
- Maple syrup, for serving
- Additional butter, for serving
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and another 15-20 minutes for cooking, making it a quick and easy breakfast. In total, you can enjoy your pancakes in about 30 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until everything is well combined. This step ensures that your pancakes will have a nice, even flavor.
2. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract until the mixture is nice and smooth. You want to create a lovely pumpkin blend that adds moistness to your pancakes.
3. Mix Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined. Don’t worry if the batter is a bit lumpy; this is perfect! Overmixing can lead to tough pancakes.
4. Add Chocolate Chips:
Carefully fold in the 1/2 cup of chocolate chips. These little morsels will melt in your pancakes and add delicious sweetness.
5. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil before pouring in the batter. Wait a moment for it to warm up.
6. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 2 minutes or until they are golden brown and fully cooked through. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
8. Serve and Enjoy:
Transfer the pancakes to a plate and keep warm. Stack them up, add a pat of butter, sprinkle a few extra chocolate chips on top, and drizzle generously with maple syrup.
Enjoy your fluffy, warmly spiced pumpkin pancakes studded with melty chocolate chips—perfect for a cozy breakfast treat!
Can I Use Canned Pumpkin for This Recipe?
Absolutely! Canned pumpkin puree is a great choice as it’s convenient and already cooked. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added spices and sugar.
What Should I Do If My Batter is Too Thick?
If your pancake batter is too thick, simply add a little more milk, one tablespoon at a time, until you reach the desired consistency. It should be pourable but not too runny!
Can I Make These Pancakes Vegan?
Yes! To make these pancakes vegan, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a non-dairy milk alternative, such as almond or oat milk. You can also use coconut oil instead of butter.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on a skillet for a few minutes to enjoy them warm again! If you want to store them longer, you can freeze them for up to 2 months; just layer them with parchment paper to prevent sticking.
